Is there any reason for choosing canned pork over fresh ground pork?
Something like this I would ordinarily start by browning the meat, then remove and use its rendered fat to cook the onions, then deglaze the pan with the tomatoes. Your method obviously works, but is backwards from what I'd expect.
So Iran wouldn’t help them, and no clear motive for Israel, which leaves Russia as the most likely state sponsor.
From Wiki:
As of 2024, Russia is still not among the states that list PKK as a terrorist group despite intense Turkish pressure.
Right so my understanding is something like fishhooks would be illegal because they’re shaped to maximize suffering, but these would be fine.
He confessed and was convicted but fled punishment.
A cash settlement 50 years later is the only justice available to the victim.
It’s disgusting how many famous actors continue to defend this man who raped a child.
Increased lethality to the target is OK though
I think if you lived near a lighthouse you would invest in some blackout curtains.
Older forms of computer RAM.
Before integrated circuits, we had core memory which was a grid of wires and at each intersection was a little magnetic donut that held a single 1 or 0.
https://en.wikipedia.org/wiki/Magnetic-core_memory
Before that they had delay line memory, where they used vibrations traveling down a long tube of mercury, and more bits meant a longer tube to store a longer wave train.
Your argument is a false dichotomy.
Just because the Libertarians ran a spoiler candidate too does not magically make Jill Stein not a spoiler.
Most of that interview is deadly dull and there’s no way I would have read to the end.
Very nice of Intuit to highlight the juicy parts.
Those are not klan uniforms and some of you need to take a deep breath and slow your roll.
Right, he’s making tax loopholes for the rich, not helping ordinary Americans.
Is the lying tax cheat suddenly telling the truth about helping the little guy save on taxes?
Trumps last tax cut went to the richest 1%, and poorer Americans actually lost tax breaks.
That looks nothing like a klan rally.
Votings in halloween costumes is stupid but not sinister.
Touch grass.
How much cash does the IDF have for their genocide operation? Their genocide seems much better funded.
Why are Hamas’ bases in civilian areas called “human shields” while the IDFs are in “densely populated areas ”?
Now he’s sealioning.
Heisenberg uncertainty MAGAt.
Everyone knows exactly where he’s going, but nobody can know his position.
Just give the direct link
Trumper comes to spread a bunch of bad faith arguments and feign innocence.
Scalded khorasan sourdough
Recently switched to using the “Caddy Clasp” shaping technique. Khorasan flour has weaker gluten and my theory is I’ll get more oven spring with gentler shaping.
Buckwheat sourdough bread
Today’s experiment is a sourdough bread with 20% scalded buckwheat flour. Very soft, sweet earthy flavor.
Some unplanned downtime?
I forgot we have a Matrix chat server until after Sopuli came back. Thanks to Rynach for rebooting I'll keep my fingers crossed.
Sourdough batard with khorasan
75% bread flour, 25% khorasan flour, 80% hydration, baked in dutch oven with steam.
420 Festival at Golden Gate Park is Cancelled
420 is cancelled this year in Golden Gate Park. Officials blame a tough economic environment for the cannabis industry and city budget cuts. Instead of the usual festival, there will be a volleyball and kickball tournament.
While the sponsored event is canceled, you can’t keep thousands of stoners away from Hippy Hill.
Sourdough bâtard with khorasan
- 100g whole khorasan flour
- 200g boiling water
- 100g whole khorasan flour
- 500g bread flour
- 340g warm water
- 200g starter
- 16g salt
> Pour 200g boiling water on 100g khorasan flour, mix until fully hydrated, rest 15m > > Add another 100g khorasan, 500g bread flour, 340g warm water > > Mix with dough hook 3 minutes @ speed 2 > > Cover and rest for 1/2 to 3 hours to autolyse > > Mix with dough hook speed 2 for 8 minutes, develop gluten to windowpane > > Add 200g starter and 16g salt > > Mix with dough hook for 8 minutes @ speed 3 > > Final dough temperature should be 74F > > Cover and bulk ferment at room temp for 12 hours > > Divide and preshape dough, rest 15-30 minutes > > Shape dough, proof on counter 1-2 hours > > (Optional) Retard dough in fridge 6-48 hours > > Bake with steam @ 450F 38-50 minutes depending on loaf size
Sourdough batard with scalded khorasan
- 100g whole khorasan flour
- 200g boiling water
- 100g whole khorasan flour
- 500g bread flour
- 340g warm water
- 200g starter
- 16g salt
> Pour 200g boiling water on 100g khorasan flour, mix until fully hydrated, rest 15m > > Add another 100g khorasan, 500g bread flour, 340g warm water > > Mix with dough hook 3 minutes @ speed 2 > > Cover and rest for 1/2 to 3 hours to autolyse > > Mix with dough hook speed 2 for 8 minutes, develop gluten to windowpane > > Add 200g starter and 16g salt > > Mix with dough hook for 8 minutes @ speed 3 > > Final dough temperature should be 74F > > Cover and bulk ferment at room temp for 12 hours > > Divide and preshape dough, rest 15-30 minutes > > Shape dough, proof on counter 1-2 hours > > (Optional) Retard dough in fridge 6-48 hours > > Bake with steam @ 450F 38-50 minutes depending on loaf size
Calvin Coolidge was America's Coolest President
I mean it’s right there in his name. Also I did a book report on him in middle school. Actually he was an ineffective president who steered America right into the great depression, but he had a good one-liner.
Sourdough bâtard with khorasan
75% bread flour, 25% whole khorasan, 10% scalded flour, 77.5% hydration. Cold retarded then baked in a dutch oven with ice.
Sourdough bâtard with khorasan
75% bread flour
15% whole khorasan
10% scalded whole khorasan
77.5% hydration
Baked with ice in a dutch oven.
Sourdough bâtard
Same dough as my baguette
- 75% Electra Light bread flour
- 15% whole wheat khorasan
- 10% scalded whole wheat khorasan
- 77.5% water
- 2% salt
- 25% starter
Bake with steam at 450F for 48 minutes
Sourdough baguette
- 75% Electra Light bread flour
- 15% whole wheat khorasan
- 10% scalded whole wheat khorasan
- 77.5% water
- 2% salt
- 25% starter
Bake with steam at 450F for 45 minutes.